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grinding down the bolster

My early adventures in sharpening have produced a knife (10" Sabatier Carbon Chef's) where part of the edge is ground down a little past where the bolster extends. So part of the edge won't hit the board until I grind down the bolster a bit. Any advice for doing this, other than using my coarsest stone and having at it?

Belt sander or an angle grinder. Just be careful and don't go crazy on the grinding.

+1
a. I wld prefer the belt sander.. sort of roll over the protruding part of bolster

b. IF I have to use an angle grinder, either I secure Knife has to be strongly secured or secure the Angle Grinder (AG) and bring the knife to the AG. I prefer the latter as it is safer. Ag with variable speed makes sense. IT does seem that there are more grit option on a belt sander than an angle grinder.